I once tried to impress my friends by making a fancy potato dish. I carefully prepared everything, convinced it would be the highlight of the evening. But then, disaster struck—I overcooked the potatoes, turning them into a mushy mess. Instead of panicking (well, maybe just a little), I got creative and transformed the mishap into a creamy baked potato soup. To my surprise, my friends absolutely loved it! Sometimes, the best recipes are born from accidents, and this one has become a family favorite ever since.
This creamy baked potato soup is warm, comforting, and full of flavor. It’s perfect for chilly evenings, busy weeknights, or anytime you’re craving something cozy and hearty. With a silky, cheesy base, crispy beef bacon, and a touch of fresh chives, this soup is guaranteed to be a hit with everyone at the table. The best part? It’s simple to make and comes together in just about an hour!
Why You’ll Love This Recipe
This creamy baked potato soup will quickly become a staple in your kitchen, and here’s why:
- Rich and Creamy Texture: The combination of mashed potatoes, half and half, and cheddar cheese creates a silky, luxurious soup.
- Easy to Make: With straightforward steps and minimal prep, you’ll have a comforting bowl of soup ready in no time.
- Family-Friendly: Even the pickiest eaters will love this cozy and cheesy potato goodness.
- Flavor-Packed: The bacon drippings, soy sauce, and optional hot sauce take the flavor to the next level with just a hint of smokiness and umami.
- Perfect for Any Occasion: Whether you’re hosting friends, feeding your family, or meal prepping for the week, this soup is hearty, satisfying, and always a crowd-pleaser.
Preparation Time and Servings
- Preparation Time: 20 minutes
- Cooking Time: 40 minutes
- Total Time: 1 hour
- Serving Size: Serves 6–8
Ingredients
Here’s everything you’ll need to make this creamy baked potato soup:
For the Soup:
- Beef Bacon: 6 slices (cooked until crisp for added texture and smokiness).
- Russet Potatoes: 4 large (about 2 lbs, peeled and cut into 1-inch cubes).
- Butter: 2 tablespoons (to add richness to the soup).
- Yellow Onion: 1 large, diced (for a slightly sweet, savory base).
- Garlic: 3 cloves, minced (adds a subtle punch of flavor).
- All-Purpose Flour: ¼ cup (to thicken the soup).
- Chicken Broth: 3½ cups (provides the perfect base).
- Half and Half: 2 cups (for creaminess without being too heavy).
- Salt: ¾ teaspoon (or to taste).
- Black Pepper: To taste.
- Soy Sauce: 1 teaspoon (a secret umami flavor booster).
- Hot Sauce: 1 teaspoon (optional, but it enhances the overall flavor beautifully).
- Sharp Cheddar Cheese: 2 cups, shredded (for creamy, cheesy goodness).
- Sour Cream: ¾ cup (adds tanginess and creaminess).
- Fresh Chives: ⅛ cup, finely diced (for garnish).
Step-by-Step Instructions
Follow these easy steps to create a bowl of warm, creamy baked potato soup:
1. Prepare the Potatoes
- Peel the russet potatoes and cut them into 1-inch cubes for even cooking.
- Place the cubed potatoes into a large pot and cover them with water. Add about ¾ teaspoon of salt to season the potatoes as they cook.
- Bring the water to a gentle boil over medium-high heat. Cook the potatoes for about 20 minutes, or until they’re fork-tender.
- Drain the potatoes thoroughly, then gently mash them with a fork or potato masher. Set them aside while you prepare the soup base.
2. Cook the Beef Bacon
- In a large soup pot, cook the beef bacon slices over medium heat until they’re crisp and golden.
- Once cooked, transfer the bacon to a paper towel-lined plate to drain the excess grease. Once cooled, crumble the bacon into small pieces.
- Reserve 2 tablespoons of the bacon drippings in the pot. This will add extra flavor to the soup.
3. Sauté the Aromatics
- In the same soup pot with the bacon drippings, add the diced onion. Sauté the onion over medium heat for about 5 minutes, or until it softens and becomes translucent.
- Add the minced garlic and cook for an additional 1 minute, stirring frequently to avoid burning.
4. Create the Roux
- Stir in the butter until it melts and combines with the onions and garlic.
- Sprinkle the all-purpose flour evenly over the mixture. Stir constantly for 1–2 minutes to cook out the raw flour taste. The mixture will thicken and form a paste-like consistency.
5. Add the Liquids
- Gradually whisk in the chicken broth, stirring continuously to avoid any lumps. The soup base should start to thicken slightly.
- Slowly pour in the half and half, whisking as you go to maintain a smooth consistency.
- Add the soy sauce and optional hot sauce for an extra depth of flavor. Give the mixture a good stir to combine all the ingredients.
6. Combine the Potatoes and Simmer
- Add the mashed potatoes to the soup pot, stirring them into the liquid mixture until everything is well combined.
- Bring the soup to a gentle boil, then reduce the heat to low. Allow the soup to simmer for about 10 minutes. This will help the flavors meld together and thicken the soup further.
7. Blend for Creaminess (Optional)
- If you prefer a super smooth texture, use an immersion blender to blend the soup directly in the pot until it reaches your desired consistency.
- Alternatively, carefully transfer portions of the soup to a blender and blend until smooth. Be sure to blend in batches and avoid overfilling.
8. Add Cheese and Sour Cream
- Reduce the heat to low. Gradually stir in the shredded cheddar cheese, one handful at a time, until it’s completely melted and the soup is creamy.
- Stir in the sour cream for added tanginess and smooth texture.
9. Season and Serve
- Taste the soup and adjust the seasoning with additional salt and black pepper if needed.
- Ladle the soup into bowls and top each serving with crumbled beef bacon and fresh chives.
Tips for Perfect Baked Potato Soup
- Cheese Quality: For the best melting texture, use freshly shredded sharp cheddar cheese instead of pre-shredded cheese, which often contains anti-caking agents.
- Consistency Adjustment: If the soup becomes too thick, add a bit more chicken broth or half and half to thin it to your liking.
- Enhancing Flavor: Don’t skip the soy sauce and optional hot sauce—these ingredients boost the overall flavor profile with a subtle umami kick.
- Bacon Substitution: If you prefer turkey bacon or a meat-free version, use smoked paprika for a similar smoky flavor.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, stirring occasionally.
Nutritional Information (Per Serving)
- Calories: Approximately 450 kcal
- Carbohydrates: 35g
- Protein: 15g
- Fat: 28g
- Saturated Fat: 15g
- Cholesterol: 75mg
- Sodium: 950mg
- Fiber: 3g
- Sugar: 5g
- Vitamin A: 800IU
- Vitamin C: 15mg
- Calcium: 300mg
- Iron: 2mg
How to Serve Baked Potato Soup
This creamy baked potato soup pairs perfectly with these sides and toppings:
- Warm Crusty Bread: Perfect for dipping into the creamy soup.
- Extra Cheese and Bacon: Add a sprinkle of extra cheddar cheese or crumbled bacon for an indulgent finish.
- Fresh Salad: A light green salad with a lemon vinaigrette balances the richness of the soup.
Conclusion
This creamy baked potato soup is everything you want in a comfort food—warm, rich, and absolutely satisfying. With crispy beef bacon, sharp cheddar, and a velvety texture, it’s the perfect meal for cozy nights or family gatherings.
If you try this recipe, I’d love to see how it turns out! Snap a photo, share your creative toppings, and let me know your favorite twists in the comments. Happy cooking, and enjoy every creamy, cheesy spoonful!
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Creamy Baked Potato Soup: The Ultimate Comfort Food
- Total Time: 1 hour
- Yield: 6–8 servings
Description
A rich and velvety baked potato soup made with tender russet potatoes, crispy beef bacon, melted cheddar cheese, and tangy sour cream. This hearty and flavorful soup is the perfect comfort food for busy weeknights or chilly evenings.
Ingredients
- Beef Bacon: 6 slices, cooked and crumbled
- Russet Potatoes: 4 large (about 2 lbs), peeled and cubed
- Butter: 2 tablespoons
- Yellow Onion: 1 large, diced
- Garlic: 3 cloves, minced
- All-Purpose Flour: ¼ cup
- Chicken Broth: 3½ cups
- Half and Half: 2 cups
- Salt: ¾ teaspoon (or to taste)
- Black Pepper: To taste
- Soy Sauce: 1 teaspoon
- Hot Sauce: 1 teaspoon (optional)
- Sharp Cheddar Cheese: 2 cups, shredded
- Sour Cream: ¾ cup
- Fresh Chives: ⅛ cup, finely diced
Instructions
- Prepare the Potatoes: Peel and cube the potatoes. Boil in salted water for 20 minutes until fork-tender. Drain and mash lightly.
- Cook the Bacon: In a large soup pot, cook beef bacon until crispy. Remove and crumble; reserve 2 tablespoons of drippings.
- Sauté the Aromatics: In the bacon drippings, cook the onion until softened, about 5 minutes. Add garlic and cook for 1 more minute.
- Make the Roux: Melt butter in the pot, sprinkle in flour, and stir for 1–2 minutes.
- Add Liquids: Slowly whisk in chicken broth, followed by half and half. Add soy sauce and optional hot sauce.
- Combine the Potatoes: Stir in the mashed potatoes. Simmer for 10 minutes.
- Blend (Optional): For a smoother soup, blend with an immersion blender.
- Add Cheese and Sour Cream: Stir in cheddar cheese until melted. Add sour cream and mix well.
- Serve: Adjust seasoning, garnish with crumbled bacon and chives, and enjoy hot.
Notes
- Adjust soup consistency with additional chicken broth if it’s too thick.
- Freshly shredded cheddar cheese melts best for a smooth finish.
- Store leftovers in the fridge for up to 3 days and reheat gently on the stove.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American